How to make Corn Capsicum Masala Recipe - Corns and capsicum with onion-tomato masala

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels ( मकई के दाने ) , Green capsicums ( हरी शिमला मिर्च )

Cuisine : Indian

Course : Main Course_Veg

Corn Capsicum Masala

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Corn Capsicum Masala checkout Corn Capsicum Masala , Makai Palak , Makai Palak . You can also find more Main Course_Veg recipes like Sweet Potato Stir Fry, ukma, Ambe Dal, Sev ki Sabzi. Or try out these recipes from Indian Cuisine like Butter Sev, Upasacha Batata Vada, Proteinous Poha, Titori.

Corn Capsicum Masala Recipe Card

Corn Capsicum Masala
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Corn Capsicum Masala

  • Corn kernels 1 cup

  • Green capsicums 2 medium

  • Onions 2 medium

  • Ginger 2 inch piece

  • Garlic 10 cloves

  • Tomatoes 2 medium

  • Fresh coriander leaves 1/4 bunch

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Mawa (khoya) 1/2 cup

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh cream 1/4 cup

Method

Step 1

Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces.

Step 2

Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds.

Step 3

When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes.

Step 4

Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook, stirring continuously, till oil separates.

Step 5

Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes.

Step 6

Stir in fresh cream and chopped coriander leaves. Serve hot.

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